Construction of churns



A.- & w. A. cRcw'ELL.

Churn. v v

Patented June 20, 1840.

sTgTs PATENT OFFICE.

WM. A. CROWELL AND ALLEN CROWELL, OF SALISBURY, lCONNECTICUT.

coNsTRUcTIoN or oHURNs.

Specification of Letters Patent No; 1,648, dated June20, 1840. 4 i

To all whom it may concern:

Be it known that we, WM. A. CnoWnLL and ALLEN CRowELL, of Salisbury, in the county of Litchfield, State of Connecticut, have in-` The nature of our invention consists in thel formatlon of a chamber or space 1n the lower part or the bottom of the churn or adjoining any part thereof for containing hot or cold water or other liquids for the purpose of tempering the milk or cream in the churn to the proper degree of heat required for churning, so that it can be done easily and rapidly to the will.

To enable others skilled in the art to make and use our invention we will proceed to describe its construction and operation as follows.

Figure l is an external view of the churn. It is made'in the form of a square or oblong box. A, the end of division plate to fit in groove B in Fig. 2, showing it as it is placed o-n the churn with one end off. E, the top edge of division plate which forms the side of half cylinder which is bent at the top at right angles with the side piece D, about one-fourth of an inch and driven in a groove formed on the inside of the side pioceD to admit it, so as to form a close joint or let it extend to the top of side D and nail it on the top of side piece. F, end of lower bottom or bottoml of chamber, which is two inches from division plate at the bottom and fits in groove C in Fig. 2; the top edge fastens on the outside of side piece D. B, outside of end piece, the circles being drawn on the outside of end piece to show the edges of the division and bottom plates as they stand with the end off. C C, legs formed by sawing out a circular piece from the bottom of end pieces. D, the piece which forms the side of the box; it extends from about two inches below the top of division plate to the top of the churn, being a board thirteen inches long, nine inches wide, and one-half inch thick; the end of the pieces fit in grooves A A in Fig. 2. G, a hole or tube in the side of the churn leading in at thetop of chamber to admit the water. H, a tube in the end piece loading in at the bottom of the chamber for the purpose of drawing ofl" the fwater. I, a tube in the end piece leading in -at the bottom of the upper space or half cylinder to convey off the butt'ermilk. J, top 'or lid fourteen inches long and twelve inches wide, being the size o-f the top of churn and one-half inch thick. K K, holes in the lids to admit the air. L L, cleats on the lid twelve inches long, one inch wide, and one-half inch thick, placed at each end of lid to preventit from wa-rping and serve as handles to take it' ofi'. M, cleats around the outside on'the top of the churn two inches wide and half' an inch thick extending above the top of churn, half a'n inch being the thickness of the lid, or top which forms the projection for the lid to rest in. N, cleat or piece nailed on the outside of side piece D six inches from top' of churn and also fastened on the edge of" end pieces for the purpose of covering the edge of lo-wer bottom or bottom of chamber.

where it fastens on the outside of side piece D and also to protect the lower bottom; thisl piece is fourteen inches long, six inches wide-,j O, crank made of iron or other metal six inches long, the spinand one-half inch thick.

dle passing through the end piece Bin the center in the top of half cylinder through* each end of dash A A, Fig. 8, into a box in' the opposite end, the end of the spindle fitting the box which is made of metal -and' made to receive a central point which is formed on the end of the spindle. The spinf dle is about fourteen inches long. The crank can be screwed on the spindle or formed on the end. There should be a metal boxwhere it passes through the end B. 'P, bottom i..

plate or bottom of chamber.

Fig. 2, F, the end piece of the churn, which is a board one inch in thickness, twelve inches wide, two feet and a half long, shoW-v ing the form of the inside of end piece.

A A, spaces halved or grooved in toadmit v; VA

the side pieces D in Fig. 1. The grooves arev one-half inch Wide and nine inches long.v B,

a groove cut in one-half inch inl depth and sufficient width to admit the edge of division plate A in Fig. l, which forms the bottom of.

the part which contains the milk or cream and the top of the chamber or space for containing hot or cold water. The plates are about the thickness of common sheet iron. C, the groove to admit the lower plate cutin the same manner as groove B, which forms the top of 'the chamber. D, the space which forms the chamber for containing water is two inches wide and the length of the inside of the churn. "E, theend oftheV space which Vcontains the milk or cream which is made in the form of a half cylinder,` and the space E forms the end of half cylinder and the di-V vision plate which fitsin groove B forms the half cylinder from the top ofjchurn -to the bottom of half cylinder thirteen inches,` from the top of churn to' the top of divisionplate or half circle seven inches; The inside 4of the 'churn on top is twelve inches long, and

eleven inches wide, the division plate thirteen inches long being oneinch longer than`V the inside of churn, one-half inch on'each' end being required to fit in groove The'` divison plate can extend to the top ofchurn on the sides Vas no given distance being necesjsary' after it'has formed the half cylinder` t nor is it neces'sary that` it Vshould be an' exact half cylinder, as other circles varying a little will answer. V

Fig.` 3 represents the'da'sh or fiutter Wheel-V which is constructed ofwo'od; i A A, aretwo` pieces one-half inch 'thick,' one -inch and one-` fourth wide, and eleven inches long, halved together in the `center, forming four arms,

four pieces forming bothends of dash, making-four arms to each end'of dash. B, two

, ,pieces three-eighths of an inch i thi'ck, v one inch wide and eleven and a half inches long, framed at the ends into the side-of the arms,``

f each arm having two 'pieces framed into itj,

oneframed into the end of the arm and the other half. way from the center' of the end' pieces toend of a'rm. l

vFig. 4,0, crank, as inFigyl. i A,.spindle or. rodV whichfpasses through the end B, Fig;

l, and throughithe center of'end pieces of' Idash where they are halved together;

On the spindle where it passes through thefirst end of dash there is a screw'cut on the spindle to fit a nut fastened on the end of'dash, whenscrewed up turns the dash, the spindle fitting the boXes on the inside of the churn.

4What we claim as new and as our own invention or discovery and desire-to secure by LettersPatent isr V-The combination of Vtin 'and wood, or other metal andwood, or'all metal, in the formation of aV chamber or space V-in the lower partV of the churn as herein'described or joining any part or. parts' of the `herein described churn orl any churn `not Vherein describedv 1 where ametal division plate is used in the vformation of a chamberv or space made in any shape or form which constitutes a rcham-` berlor space withaa metalidivision plate for the purpose of bringng the 'milk Vor cream to the proper degree of heat required easily and rapidly to the will by means'of filling v the Chamber orspace with, hot water or other liquids whenthe milk or cream requires to -be warmed or cold water when it requires to be `cooled so that the temperature of the milk or cream will ``rapidly become the tempera- ;ture"of the waterv contained in the Chamber 'or spacel The division plate is to be made of tin orother metals which will' not become oxidizedlby the action of the acid contained in themilk or cream; so as to become injuriousito thebutter when churned or otherwise injurious'tol the :churn '{Tl1e bottom plate can be-m-ade ofthe same metal as division plate or any'metal which will not become oxidized by water.

' The herein described"churn can be varied in size according to the fmilk or cream to be churnedl VForfusing the churn herein described, the!V dash being placed in the churn,

v and'the spindle'screwed in, put in the' milk orv cream to be churned; if not in the right jd'egree of heat apply the hot or cold water in the` Chamber Vor space, under the milk or creamuntil it becomes the right' degre'e'of'` heat required,` being about i sixty` degrees. The degree of'heat VcanV be correctly ascertained by a thermometer made-,for temperingliquids, by being placed inthemilk or cream, or formed in the end of the churn, the

card of the thermometer on the outside of the churn, the tubefbeingjcrookedso that the bulb Iwill pass nearly through. the end piece and come in contact VWith the milkor cream'` sufiiciently to ascertainthe temperature, the

lcard on the outside showing thetemperature of the' milk or'cream, 'in' thefinside 'of the churn; turn the `crankfrom thirty to fifty revolutionsa. minute; it' becomes necessary sometimes, to gather the'particles 'of butter to turn thedash half around'and back a few times until `Vsufliciently gathered. The`` churn can be used either or without a thermometer.`

VIn Witness whereofwe have hereunto set our hands. 1 s

i y CROWELL. n `ALLEN CROWELL. i In presence off v i i i t THEoD.V P. PBENTICE, WM. BURRALL, i WM. HOWLAND, pp

N A'rHANIEL SEIARs.V 

